This is my Nana’s English muffin cheese mixture recipe with bacon. There’s nothing better than warm English muffins with bacon and melted cheese on top. Oh, the memories for me of this recipe. It was just about my favorite meal growing up and I think it’s so sad that I’ve never met anyone else that has had it.
Since this recipe has been in the family for generations, I have no idea where it came from. I would love to know if any of you have ever had this before. My Nana mostly cooked Italian and it’s her recipe, but it doesn’t really seem Italian, so who knows where it came from.
The traditional way of making English muffin cheese mixture is by grinding all the ingredients in a meat grinder. If you have a meat grinder, please feel free to use it instead of the food processor.
I still have two meat grinders, actually, but I don’t use them because they are missing pieces. I use them as decor in my farmhouse theme because they remind me of mixture. They remind me of the good times I had helping my mom and dad make it and how much I loved eating it.
Come to think of it, this is the only meal I can remember as a child that my dad would help make. I think that’s because you need one person to crank the meat grinder and one person to put the ingredients in. It probably also didn’t hurt that my dad loves English muffin cheese mixture himself.
The leftovers are really good too. All you do is don’t cook the mixture. You save it and just heat up how many you want in your toaster oven. So we would eat it as lunch a lot as a child since you can get it ready ahead of time and have a fresh, hot lunch in minutes.
We had this mixture for dinner but it certainly isn’t a very well balanced meal. I think that’s why my Mom quit making it. But I just got to thinking and I think this is more appropriate for breakfast. What do you think?
This recipe is very kid-friendly and a great snack or easily eaten on the go. Your children will love this one and will be asking for more! Enjoy! Let us know what you think and how it works out for you!
1. My Nana used raw bacon when she made her “mixture” that’s the only name she had for it. My mom made it with raw bacon for a long time. Then she got to thinking that she didn’t think the bacon got cooked enough just being broiled. So she started frying the bacon first before she put it through the food grinder. She thought it tasted better because the bacon was cooked and safer and it ground a lot easier. Plus when the bacon was raw she would end up broiling it too long because she wanted to make sure the bacon was cooked. So when she started cooking the bacon first, she only had to broil it long enough to melt the cheese and brown it. It tasted a lot better in my opinion because it wasn’t burned.
2. Since the recipe states cooked bacon I tell you this only because the bacon in this photo is raw. I made this batch with raw bacon so you can’t see it very well either. I highly recommend cooking the bacon first. I recommend not frying it to a crisp. Cook it just enough so it is safe and won’t make you sick.
3. I also recommend that you buy “Deli Deluxe Slices” Kraft brand American Cheese because it’s actually made with milk. When you’re looking for it in the store it doesn’t have paper between each slice. The kind that has paper between each slice, it’s called Kraft Singles isn’t really cheese, it never even came close to seeing a cow. It’s just a bunch of processed oils etc. The Deluxe kind is a little more healthy, at least the first ingredient is milk. This is what it looks like.
If you like this English muffin cheese mixture, you may also like these recipes:Print
Cheese and Bacon “Mixture” Recipe
I’m so in love with mixture. The bacon mixed with cheese, onion & peppers is to die for. My children devour this stuff.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Appetizer, Breakfast, Main Course
- Cuisine: Easy
- 4 Slices Cooked Bacon
- 1 16 Ounce Package American Cheese
- 1 Small Onion (minced)
- 1/2 Green Bell Pepper (minced)
- 1 tsp Yellow Mustard
- 2 Tbl Mayonnaise
- English Muffins
- Place the bacon in the bowl of a food processor and process until well ground.
- Add the cheese, onion, bell pepper, mustard and mayo.
- Process until combined but still chunky.
- Place in a bowl and refrigerate for at least 2 hours.
- Heat the oven to broil (medium-high).
- Spread the mixture on English Muffins and broil on the top rack until melted, bubbly, and browned.
Keywords: bacon, cheese, onions, English muffins